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Even with the heat, there are still some nights that I crave a good, warm bowl. And with cauliflower in season, coconut curry just seemed appropriate. And after a long day at work, this actually comes together pretty quickly.

Heat a large wok on the stove on medium heat. Add a bit of sesame oil and sautée the ginger and garlic for a minute. Then add the carrots and continue to cook for 1-2 minutes. Add the cauliflower and green beans and and sautée another 1-2 minutes. Finally add the pepper and bok choy with the sauce ingredients (coconut milk through onion powder) and simmer for 10-15 minutes.

Top with cilantro and avocado. We enjoyed this over rice. This dish actually tastes better the next day, so if you are so inclined, make it ahead and enjoy the next day.

I’ve been craving green things since returning from last week’s vacation. And I found my mind wandering to the Green Bowl I had at Be Love in Victoria. Fresh, clean & vibrant. A perfect bowl to reset feeling moody and sluggish after over indulging while away.

And I was able to use some fresh basil I found at the market this past weekend in the Green Curry Sauce.

I think thai basil would have been better, but sometimes ‘ya gotta work with what you have 😉

Heat a wok on medium heat on the stove. Add the coconut oil and sautée the mushrooms until they soften. Add the broccoli and sautée for 3-4 minutes (I added a bit of water to help it cook). Add your bok coy and cook for another 3-4 minutes. While your veggies are cooking, prepare your green curry sauce by whisking all of the ingredients in a bowl. Add the sauce to your cooked veggies and voilà!

I served it over rice and garnished it with cilantro, avocado & cashews.

I originally made this for lunch, but it would make a great supper too. If you have a good tolerance for spice (unlike me!), I would suggest adding more curry paste.

I do not use curry enough. I don’t branch out enough into making different foods. I was recently inspired at the Whole Foods hot bar into making this delicious creation, which is outside of my comfort zone. I love trying Indian food when I’m out, but rarely make it at home thinking I’m not really good at it. WRONG! After making this dish, I realized I’m actually pretty amazing haha.

I bought some spices that I’m not familiar with and have never cooked with before (hello fenugreek and mustard seed), checked the ingredients of the Whole Foods hot bar dish and threw this together. It takes time and effort, but is so incredibly good and filling. Spicy, rich and flavourful- the cauliflower soaks up all of the flavours, the mushrooms pop in your mouth and the diced tomato and spices make for an intensely savoury meal.

Heat oil in large pot. Add fresh minced garlic & ginger and spices and sautée for 2 minutes. Add the cauliflower and mix well, add a few splashes of water and cook for 5 minutes. Add mushrooms, tofu, diced tomatoes, coconut milk and spices and simmer on medium heat for 25 minutes. Once simmered, serve over rice and add fresh cilantro, lime juice and sea salt. I served this over rice.**I ended up adding 2 tbsp of gluten free all purpose flour to thicken it a bit.

I don’t make curry dishes enough. I like to experiment with different flavours, but don’t do it very often. And seeing my curry powder banished to the back of my spice cupboard, sad and forgotten made me want to bring it out. I threw this recipe together after finding fresh snow peas and heirloom carrots at the Farmer’s Market.

This comes together quickly, perfect for a mid-week meal. I find grating carrots time consuming, so I normally just chop them. You can opt to chop in this recipe, just make sure you cook them longer. I find the grater setting on my food processor really makes quick work of shredding (extra dishes, but less time overall).

It’s got greens, grains and protein paired with a hint of spicy curry and brought together with a subtle sweetness. Mmmmm.

Heat a wok on the stove on medium heat. Add the tamari and the tempeh, carefully coating the tempeh and cook until golden brown (about 5 minutes each side).

As the tempeh cooks, prepare the veggies. Place them all in a large bowl. In a separate, small bowl, mix together the tahini, maples syrup, apple cider vinegar & spices. Whisk the dressing until well mixed. Add this mixture to the veggies and stir it all up, allow it to marinate while the tempeh continues to cook.

Once the tempeh has cooked, remove it from the tempeh from the pan, give it a quick wipe and then throw the veggies in and heat until they have softened. Layer some leftover grains (I used quinoa) on plates, then the veggies and top it with the tempeh. Garnish with cilantro if you have some.

I love a good stifry. But sometimes I get in ruts, making the same kind of stirfry, with the same veggies and grains. I recently came across some super cool looking black rice spaghetti noodles and thought they would be the perfect addition to shake things up a bit. This is very versatile though and can be made with regular noodles, or rice, quinoa – whatever you have on hand and want to use.

Preheat the oven to 350 and start boiling the water for your noodles. Lightly toss your tofu in 1 teaspoon of melted coconut oil and bake for 15 minutes while your noodles cook.
Heat a wok on medium heat on your stove. Add the carrot and sautée for 5-7 minutes, until it begins to soften. Add the snap peas & zucchini and cook for another couple of minutes. Add the pepper, tomato and the coconut milk and bring to a boil. Lower the heat to medium and add the chickpea flour and spices. Allow this to simmer until most of the liquid has cooked off.

One of the first restaurants I went to when I first moved to California served this amazing chana masala. Although I love it, I find it a little spicy. I would have to guzzle water with it. I will admit that I am a complete spice wuss… I think the average human being doesn’t even notice the spice in their dish. But I thought I could recreate it so I could handle it. And I just love recreating restaurant favourites at home =)

Chana Masala (serves 2-4)

1.5 cups cooked chickpeas (probably about a can’s worth)

1 medium sweet potato, peeled & chopped

1 tbsp of coconut oil

1 tbsp of grated, fresh ginger (fresh is best, but dried works too)

2 carrots, peeled & thinly sliced

3 pieces of bok choy, sliced

1 cup of peas

1 medium tomato, chopped

1/4 cup of coconut milk

1 tbsp of curry

1 tsp of cumin

1 tsp of garam masala

1 tsp of sea salt

1/2 tsp of dried ginger

1/2 tsp of cinnamon

1 tbsp of chickpea flour

Start by throwing your chopped sweet potato into a small pot, cover with water and bring to a boil. Once the water is boiling, turn the heat down to medium and allow it to simmer for 5-7 minutes, until it is tender. While your sweet potato is cooking, heat a wok on your stove on medium heat. Add your coconut oil, ginger & carrot and sautée for 7 minutes. Add your peas and bok choy and sautée for another 2-3 minutes. Once the sweet potato is done, drain and add to your wok along with the chopped tomato. Add the coconut milk and all of the spices and bring to a boil. When it’s boiling, add your chickpea flour, stir it in, turn down the heat and allow everything to simmer until most of the coconut milk has cooked off.

I served this over some rice, spritzed some fresh lime juice on top and garnished it with fresh cilantro and a bit of coconut shreds. It’s deliciously warming.

Mmmm this is the BEST stirfry bowl I’ve had in a long time. Terry and I were recently perusing the local market when Terry pointed out fresh lemongrass. Score! Now if you can’t find fresh lemongrass (most grocery stores have it though), you could just omit – it’s still a great stirfry.

Lemongrass Coconut Curry (serves 4-6)

1 stalk of lemongrass

1 tbsp of ginger, minced

1 8-ounce package of tofu, cubed

1 large sweet potato, peeled & chopped

1 14-ounce can of coconut milk

2 tbsp of coconut aminos

1 tbsp of curry

2 cups of snap peas, ends trimmed

1 medium red pepper, chopped

4 small baby bok choy, sliced

1 small chili pepper, chopped (remove most of the seeds, I left a few in for spice)

1 heirloom tomato, chopped

a handful of cilantro, chopped

Start preparing your lemongrass by peeling away the outer layers and slice into thin pieces until you get to the tough part at the bottom (discard the leaves and bottom). Heat a wok on medium heat while you start preparing the veggies. Add some coconut oil, the ginger & lemon grass and sautée for a couple of minutes. Add the tofu, sweet potato, coconut milk, coconut aminos & curry and bring to a low boil, then lower the heat and simmer for 25 minutes. Add the remaining ingredients and simmer for another 5 minutes.

I served mine with cooked quinoa. I placed the quinoa in the middle of the bowl and spooned the stirfry in around it.

Do you ever have one of those nights when you start to cook dinner and realise you didn’t properly read the instructions, try to rush through steps as everything is taking longer than anticipated and expect a mediocre dinner at best? And then are stunned when it is superbly delicious? I had that night with this dinner. I live for routines and I have dinner ready at 6pm every night when my hubby walks through the door. The night I made this, I sailed through the door at 5:45, quickly read the directions of the recipe and realised the dish itself had to simmer for half an hour and I still had to do all the prep work. Commence freaking out!

I realised I was missing some things, hurriedly threw some things together and man oh man, did it ever work out =)

Start by soaking your rice for 10 minutes. Rinse it well under cold water until the water runs clean. Add the rice and 2 cups of water to a pot and bring it to a boil. Once boiling, turn the heat down and allow it to simmer for 15 minutes. You can make the squash while it’s cooking.

1/2 cup water + 1.5 cups coconut milk (I used leftover coconut milk I had from making coconut cream frosting)

1 pound of super firm tofu (I use WildWood sprouted tofu), cubed

1 red pepper, chopped

1/2 tsp salt

Start by heating a wok on the stove and add the coconut oil. Once warm, add the ginger and sauté for a few minutes. While this is cooking, prepare the curry paste. Add the remaining ingredients and the curry paste (see below) and bring it to a gentle boil, then lower the heat to medium and allow it to simmer for half an hour.

Homemade curry paste (I never have this on hand, so I just threw the ingredients together hoping it would turn out – it did!)

1 tbsp curry

1 tbsp of tomato paste

1/2 tsp of salt

1/2 tsp chili flakes

the juice of 1 lime

1 tbsp of rice vinegar

1 tbsp of coconut aminos

Combine all ingredients into a bowl and add to the wok with the other squash ingredients.
We topped ours with fresh cilantro and some freshly squeezed lime juice.

I love it when I make dinner and I’m absentmindedly throwing it together, thinking of something altogether different… something other than food at all, and then I sit down to take my first bite and am shocked by how good it tastes. And while I slowly eat and savour my delicious food, I try to remember how to recreate the magic and come up kind of stuck. Well, I shall try to remember exactly how to make this dish because the flavours melded perfectly. Mmmm.

Chickpea Coconut Curry (serves 2 and leaves leftovers for a couple of lunches)

1/2 cup brown rice, cooked in 1 and 1/4 cups of water for approx 20-25 minutes

1 tbsp coconut oil

1 clove of garlic, minced

1 tbsp of ginger, minced

1/4 of a small, red onion, diced

2 medium carrots, peeled & sliced into rounds

1 generous handful of mushrooms, sliced

1/4 head of cauliflower, cut into bite-size pieces

3/4 cup of peas (I had frozen, fresh is preferable)

2 tbsp of curry powder

1 tsp of cumin

1 tsp of coriander

1/2 tsp of sea salt

1/2 cup of coconut milk

1.5 cups chickpeas (I pre-cook and freeze the dried kind, you could just use 1 can)

Cook the rice and while it is cooking, start chopping all of your veggies.

Heat a wok on medium heat for about a minute and the coconut oil. Sauté the garlic, ginger & onion for a minute or so and add the carrot and continue to sauté for a few minutes until the carrot starts to soften. Add the mushrooms for another minute, then add in the cauliflower and stirfry for a few minutes. Add the peas, all of the spices, the coconut milk and chickpea flour and the chard and let it simmer for about 5-7 minutes until the coconut milk looks nice and thick. Stir in the tomato, the cilantro and coconut shreds. Remove the wok from heat and squeeze your lime half over and mix it in. Serve it over your rice.

It only took me 40 minutes from the time I started cooking the rice to the time I was plating – nice, quick meal.

I have linked up with these super fun blogging parties! Check them out for some awesome recipes =)

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I'm Kimmy, a holistic nutritionist on the path to healthy living and loving myself. I want to share my passion for kale and chocolate with you. I focus on allergy-friendly recipes and you will find some appetizing healthy eats as well as some delicious indulgences here. ♥